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Chilli Recipe

Chili, Chile, tomato, tomaaato,
Call it what you want.
I call it messin with the kid.
Just kidding.
Chili, like BBQ, is regional.
Midwest chili has beans.
I like friendly discussions about foods.
And talkin smack about Texans
 
Lately we've been only making Cincinnati style served over spaghetti noodles. Has bakers chocolate in it along with a lot of other spices. Beans, diced onion, sour cream, cheddar cheese and oyster crackers on top. I love the stuff.
 
The school my daughters went to would have a chili contaest. I won one year. I took a bag of dried anch chiles and ground into a chili powder. All of the chili powder around here has cumin and other spices in it. That was my vase seasoning, I took a rump roast and trimmed the fat layer off. Then I cubed the meat into bite sized chunks. The meat was very tender, but didn’t shred apart. I chopped fresh peppers to add some heat. A lot of chili recipes go way too far with the seasonings. One dad at the school made his with breakfast sausage and milk chocolate - worst chili ever. I usually add coriander to whatever recipe. Beans/ no beans makes no difference to me, but if I add beans, it’s always black beans. Lately, I have been making chili using a can of Rotel Chili Fixins. My secret ingredient is a small 8oz can of chipotle sauce. Everyone likes the chunks of meat and I never go overboard with seasoning or spice. I’ve made it with beer and really can’t say it’s any better than water or broth. I usually use sone tomato sauce or something like rotel. I thicken with a corn flour slurry.
 
I use V8 juice for liquid in my chili along with the diced tomatoes. For the meat I trim the fat from eye of round..slice it about 1/2" thick..grill it and cut into cubes. I also use some loose country store sausage that I flatten and grill...then cut into cubes too. I used to use strong brewed coffee but now I find Folgers instant is much easier to keep a consistent flavor. Tried a little cocoa once..didnt care for it.
 
I like to add Braised arm or shoulder roasts to the ground beef (Got lots of roasts from the 1/2 cow), after cooking in the chili for a few hrs it will shred easily.

I like starting with dried peppers, rehydrating them and making a puree ,

we add a can of pumpkin puree (Not the pie kind), Mexican Oregano (Big difference IMO to the Italian/store variety) and a little Worchester sauce. All of these increase the earthy-ness of the dish
 
Hebridean said:
As the forum seems to have a fair share of American members and maybe Mexican I thought I'd ask for your opinion of the way I make chilli, but bear in mind that I can't get my hands on exotic fresh chillies etc.
Here's the ingredients I use: onion, garlic, minced beef, tinned tomatoes, beer, chilli powder (ancho and habanero), cumin, paprika, oregano and a beef stock cube. I also make soft flout tortillas and an onion, tomato and pickled jalapeno sambal.
So I'd appreciate any alternative recipes, tips etc.
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do tell more about "pickled jalapeno sambal" please!
 
grinx76 said:
do tell more about "pickled jalapeno sambal" please!
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Diced onion, diced tomato, salt, dried oregano, and as much diced pickled jalapeno as you like. The amounts are up to yourself and when I say pickled, we buy the sliced jalapenos in jars which are pickled in vinegar which I've just noticed are from Turkey!
 
Hebridean said:
Diced onion, diced tomato, salt, dried oregano, and as much diced pickled jalapeno as you like. The amounts are up to yourself and when I say pickled, we buy the sliced jalapenos in jars which are pickled in vinegar which I've just noticed are from Turkey!
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i pickle my own peppers
do you mash this into a paste?

my simple salsa recipe

Simple Salsa Fresca

3 serrano peppers (seeded and de-ribbed, or ribbed for her or your pleasure (mo 'spice-ay)
2 green onions (sliced thin including whites)
cilantro to taste (i just try to cover the pile of ingredients in cilantro, amount varies, use stems n leaves, dice it fine!)

slash some good olive oil on it (i do a pour around the whole pile)
a couple shakes or turns of the salt grinder (readjust after it sits in fridge as needed)
a splash of lime or lemon juice
1 -2 tbsp of water to meld it all
combine it good

put in fridge for 15 min
remove, stir, let set 5 min (for the EVOO to loose up)

ole!
 
My secret ingredient, in my Contest quality Chili? Half of a Hersheys chocalate bar and a couple of tablespoons of Chunky Peanut butter. They always ask. "What's that crunch". And yes to beans, sometimes two varieties.
 
Bill S said:
Lately we've been only making Cincinnati style served over spaghetti noodles. Has bakers chocolate in it along with a lot of other spices. Beans, diced onion, sour cream, cheddar cheese and oyster crackers on top. I love the stuff.
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Everything but the sour cream. That would be a six-way. Does not exist. A five-way is the ceiling, with the kidney beans being the least favored as a four-way. My thing, sorry, "back in the day"... was a Jumbo Ten Way. Yep. That was two jumbo Five Ways, to go.

Total Cincinnati Chili addict here. I have diverted hundreds of miles just to hit one.
 
jocko_nc said:
Everything but the sour cream. That would be a six-way. Does not exist. A five-way is the ceiling, with the kidney beans being the least favored as a four-way. My thing, sorry, "back in the day"... was a Jumbo Ten Way. Yep. That was two jumbo Five Ways, to go.

Total Cincinnati Chili addict here. I have diverted hundreds of miles just to hit one.
Click to expand...
We like beans but not too many. Usually one can which we just dump in as everyone takes theirs with them. A dollop of sour cream on the top rounds it out too but not all the time. I love the stuff too and found a good recipe so we make a double batch at a time so we can have some left to freeze.
 
Looks like a recipe that should work. When I want to wow the crowd I basically use what you have there, but chop up some smoked brisket for the meat and add some dark chocolate. I've won a few contests with that approach.
 
We skip the beans in Cincinnati Chili. That said, the cheese, oyster crackers, and Tobasco are critical for the genuine experience. The cheese does not need to be gourmet quality, but it does need to be freshly grated and fine. No "bag cheese". The cheese pile on top needs to be a fluffy cloud. It is a visual thing, but more importantly a texture thing. The oyster crackers are the no-name cheap type. Not the fancy "Premium" ones. The only hot sauce is Tabasco, which is usually too bitter and too hot. It works here. It soaks down into the cheese cloud and waits to hook up with the crackers.

There are numerous Cincinnati Chili recipes online. Most are similar and pretty spot-on. Mine mostly came from an old Church cookbook of my grandmothers. Somebody published it there back in the 70s. ???. The unique flavors are: Allspice. Cloves. Bitter chocolate. Cumin. Cinnamon. Worchestershire. From there normal chili stuff. The back story is it was developed by Greek immigrants, so this is a Greek meat sauce done as chili.
 
Just tried Katie Lee's Cincinnati style chili recipe. she "took" the recipe from a place she worked at during high school. No beans or green peppers in it. Served over spagetti with added beans, onion and lots of cheese. Katie Lee is one of the hosts of "The Kitchen" on food network.
 
Interesting. So many different approaches. There are some great ideas here that i'll try.
I use ground meat and at least 3 kinds of beans...kidney, garbanzo, and a can of 'baked' beans.

We have our New England AK gathering 'Frankenfest' tomorrow. I've often thought of making chili for the gang. This thread makes it clear that people have lots of opinions about chili, as I have always expected.
I'm bringing American Chop Suey...nobody has an opinion about that, they just eat it.
 
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I almost always add some ketchup. It has some interesting flavors that blend in well and also occasionally experiment with a little salsa.
 
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